Candied Cherries

Name: Candied Cherries
Yield: makes 2 cups (650 g)
Ingredients: 1 pound (450 g) cherries, fresh or frozen; 1 1/2 cups (375 ml) water; 1 cup (200 g) sugar; 1 tablespoon freshly squeezed lemon juice; 1 drop almond extract

December 9, 2011

This is a terrific recipe for preserving fresh cherries during their relatively short season. As they cook, their ruby red juices gush out and continue to deepen in color until they thicken to a flavorful syrup. Before folding them into ice cream, you’ll want to make sure they’re dry, since the liquid will muddy the ice cream. Drain the cherries in a strainer for at least 1 hour first, until they are sticky and dry (save the syrup for drizzling over ice cream). Then coarsely chop the cherries, or fold them into the ice cream whole as you remove it from the machine. Candied cherries are excellent on top of Lemon Sherbet (page 116) or Olive Oil Ice Cream (page 83), and on any homemade ice cream sundae you make as well.

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